- ~French Toast~
- Butter, For Greasing
- 1 loaf French Bread
- 8 whole Eggs
- 2 cups Whole Milk
- 1/2 cup Heavy Cream
- 1/2 cup Sugar
- 1/2 cup Brown Sugar
- 2 Tablespoons Vanilla Extract
- 1/2 cup Flour
- 1/2 cup Firmly Packed Brown Sugar
- 1 teaspoon Cinnamon
- 1/4 teaspoon Salt
- 1 stick Cold Butter, Cut Into Pieces
- Warm Syrup, For Serving
Oh hey! Yes, it’s Melissa here… still alive and bloggin’ (at least sometimes anyhow)! I don’t know why it takes me months to produce one blog post (Thanks to Casey for holding down the blog!), but this is one dish that everyone will love! I know my pic isn’t great, but I was in a hurry! When my food comes out of the oven I have two little ladies who are chomping at the bit waiting for their plates so there’s not much time for photography! Anyhow, it’s a Pioneer Woman recipe and you know she won’t steer you wrong! I first made this on Mother’s Day and it was heavenly! This is one that will be coming out often for brunches and holidays and any day we want a fantastic make ahead breakfast!
For the French toast: Grease the baking pan with butter. Tear the bread into chunks, or cut into cubes, and evenly distribute in the pan. Crack the eggs in a big bowl. Whisk together the eggs, milk, cream, granulated sugar, brown sugar and vanilla. Pour evenly over the bread. Cover the pan tightly and store in the fridge until needed (overnight preferably). Or you can make it and bake it right away—delicious no matter what!
For the topping: Mix the flour, brown sugar, cinnamon, salt in a separate bowl. Stir together using a fork. Add the butter and with a pastry cutter, and mix it all together until the mixture resembles fine pebbles. Store in a plastic bag in the fridge.
When you’re ready to bake the casserole, preheat the oven to 350 degrees F. Remove the casserole from the fridge and sprinkle the topping over the top. Bake for 45 minutes for a softer, more bread pudding texture or for 1 hour-plus or more for a firmer, crisper texture.
Source: Pioneer Woman